Gather your ingredients together.
Set your oven to a high broil.
Place the peppers and eggplants on a baking sheet and drizzle with oil.
Put the pan about 6 inches from the broiler and watch carefully, turning as the skin starts to blacken.
Depending on your oven it will take about 8-15 minutes on each side, the eggplant will take longer.
Once the peppers are roasted remove and put into a sealed container and let steam for 20 minutes, leaving the eggplant to cook.
The eggplants are cooked when you can easily pierce with a fork, about 15 minutes depending on your oven.
Remove the skin, stems and seeds from the peppers and set aside.
Remove the eggplants from the oven and when cool enough to handle, cut in half and remove the center and set aside.
Put the peppers and eggplant into a food processor or blender.
Add the remaining ingredients and puree making a smooth paste.